Cauliflower and Spinach Pesto Pizza
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Cauliflower and Spinach Pesto Pizza
This cauliflower and spinach pesto pizza make look different because of the blue cauliflower, but don't be alarmed! It's still a delicious and flavorful pizza.
Ingredients
Directions
Heat your oven to 425°F. Line a baking sheet with parchment paper and place the cauliflower on it.
In a small bowl, combine the Colavita Olive Oil, mustard, and half the parmesan cheese. Mix well.
Coat the cauliflower with the mustard mixture, rubbing it in evenly. Sprinkle more parmesan cheese over the top.
Roast in the oven for 1 hour, until you can easily pierce the cauliflower with a knife.
Allow the cauliflower to cool and then separate it into small florets. Place the florets in a bowl (try not to eat them!) and reserve them for your pizza.
Next, make the pesto.
Combine all the pesto ingredients in a blender or food processor and puree until smooth. If the mixture seems dry, you can add more Colavita Olive Oil.
Remove the pesto to a bowl. You can cover and refrigerate the pesto for up to a week.
Heat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up in the oven for 30 minutes before baking on it.
Stretch out your dough onto a pizza peel dusted with flour. If you don’t have a peel and stone, use a baking sheet lined with parchment paper. Oil the parchment with a little Colavita Olive Oil so your pizza doesn’t stick.
Spread a layer of pesto on top of the stretched out dough.
Place the roasted cauliflower on top of the pesto, spreading it evenly on the surface of the dough.
Add dollops of ricotta cheese in between the cauliflower
Sprinkle with the salt and drizzle with 1 tbsp Colavita Olive Oil.
Slide your pizza into the oven and bake for 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
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Ingredients
Directions
Heat your oven to 425°F. Line a baking sheet with parchment paper and place the cauliflower on it.
In a small bowl, combine the Colavita Olive Oil, mustard, and half the parmesan cheese. Mix well.
Coat the cauliflower with the mustard mixture, rubbing it in evenly. Sprinkle more parmesan cheese over the top.
Roast in the oven for 1 hour, until you can easily pierce the cauliflower with a knife.
Allow the cauliflower to cool and then separate it into small florets. Place the florets in a bowl (try not to eat them!) and reserve them for your pizza.
Next, make the pesto.
Combine all the pesto ingredients in a blender or food processor and puree until smooth. If the mixture seems dry, you can add more Colavita Olive Oil.
Remove the pesto to a bowl. You can cover and refrigerate the pesto for up to a week.
Heat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up in the oven for 30 minutes before baking on it.
Stretch out your dough onto a pizza peel dusted with flour. If you don’t have a peel and stone, use a baking sheet lined with parchment paper. Oil the parchment with a little Colavita Olive Oil so your pizza doesn’t stick.
Spread a layer of pesto on top of the stretched out dough.
Place the roasted cauliflower on top of the pesto, spreading it evenly on the surface of the dough.
Add dollops of ricotta cheese in between the cauliflower
Sprinkle with the salt and drizzle with 1 tbsp Colavita Olive Oil.
Slide your pizza into the oven and bake for 8-10 minutes, until the crust is golden brown and the cheese is bubbling.